Brioche filling with pears, Italian sausage and almonds (garnish)
Votes: 1
Time: 1 hour 25 minutes
You don't have to stuff a turkey or chicken with this bread stuffing. Simply bake it in a separate pan and serve it with the bird. This way, you'll have a much larger side dish, enough to share. This recipe uses cubes of sweet brioche instead of regular bread. It pairs beautifully with the aromatic Italian sausage, juicy pears, and savory mixed vegetables, while the large almond slices add a pleasant crunch. Bake the stuffing first, covered with foil, to allow all the liquid to set, then remove the foil a few minutes before it's ready to brown.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Brioche bun
- 110 g + 2 tbsp unsalted butter
- 2 cups chopped onion, green onion, or leek
- 2 cups diced celery
- 1 tbsp. chopped fresh sage
- 1 tbsp chopped fresh thyme
- 3 cups low-sodium chicken broth or turkey broth
- 2 large eggs
- 1/4 cup chopped parsley
- Pears, cut into small pieces and fried in butter
- 450 g Italian sausage (without casings), fried and crumbled
- 1 cup coarsely chopped almonds
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Cooking the dish according to the recipe:
- Cut the brioche into 1-cm cubes to make 16 cups. Stale bread works best for the filling. If you're using fresh bread, spread the cubes on a baking sheet and toast in the oven at 150°C for 15-20 minutes.
- In a large skillet over medium heat, melt 110g of butter. Add the onion, celery, sage, thyme, and salt and black pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Pour in the chicken broth, bring to a simmer, and remove from heat.
- In a large bowl, whisk together the eggs and parsley, then add the bread cubes, vegetable mixture, prepared pears, meat and almonds.
- Transfer the mixture to a greased 3-4 quart baking dish and scatter the remaining 2 tablespoons of butter on top. Cover with foil and bake at 190°C (375°F) for 30 minutes. Remove the foil and bake until golden brown, about 20 minutes more.
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